We’ve been busy testing some crockpot meals for the new Rusty Chicken Menu. I had forgotten how easy it was to throw something in the crockpot, set it and forget it. Like whoa!
As a farmer, even during this time of the year it’s still crazy busy. I don’t know who said winter was a slow season for farmers – obviously they weren’t farmers. One could likely venture to say that winter is just as busy if not busier – it’s just different work.
As of late, dinner has been a rush of warming up a variety of leftovers, a sandwich, or a bowl of cereal. On rare occasions something gets taken out of the freezer for an actual dinner. However, dinner still doesn’t happen until somewhere between 8 and 10:00pm. Each of us is just busy. There’s chores to get done, animals gotta get fed, cows need to be milked, milk has to get put away, and all the critters need to get tucked in for the night. As a result, this has led to creating some crockpot dinners.
We needed something easy, good and made me look like Emeril instead of Chef Boyardee. Bingo! Drag out the crockpot and let it do the work.
This recipe could be used a couple of ways, you could mix all of the ingredients together, throw it in a freezer bag and save it for later or throw it all in the crockpot, set it and forget it. Therefore, making it an easy weeknight meal.
Let’s get started, gather your ingredients:
- 2 or 3 chicken breasts (we actually used 6 chicken legs instead)
- 1 1/2 cups half and half or heavy cream
- 1 cup chicken broth
- 3 slices chopped (cooked) bacon
- 1/4 cup butter or 2 TBS bacon grease
- 8 oz package cream cheese
- 4 oz package chevre (goat cheese)
- Regular sized package of frozen broccoli
- Sliced mushrooms *optional
- Italian Seasoning
- Salt and Pepper
- Crushed Red Pepper Flakes
- Minced Garlic about a tablespoon
- Pasta of choice (we like fettuccini)
- Parmesan Cheese
Now, if you are going to make this up and stick it in the freezer for later, it’s easy peasy to do. Simply add all of the ingredients (except the pasta and the parmesan cheese) to a freezer bag. Label it and freeze it. Make sure to add cooking instructions (don’t ask me how I know). Defrost, add to crockpot cook on low for 5ish hours or on high for 3ish hours. Crack the lid for about half an hour for the sauce to thicken (I recommend placing it on high for this). Shred the chicken and serve over cooked pasta.
Crockpot Chicken Broccoli Alfredo
Ingredients
- 2 or 3 chicken breasts (we actually used 6 chicken legs instead)
- 1 1/2 cups half and half or heavy cream
- 1 cup chicken broth
- 3 slices chopped (cooked) bacon
- 1/4 cup butter or 2 TBS bacon grease
- 1 8 oz package cream cheese
- 1 4 oz package chevre (goat cheese)
- 1 regular sized package of frozen broccoli
- Sliced mushrooms *optional
- Italian Seasoning to taste
- Salt and Pepper to taste
- Crushed Red Pepper Flakes just a pinch
- Minced Garlic about a tablespoon
- Pasta of choice (we like fettuccini)
- Parmesan Cheese
Directions
- Add all ingredients to crockpot except pasta and parmesan cheese.
- Cook on high for approximately 3 hours or low for approximately 5 hours. Remove or crack lid open for about half an hour to help thicken sauce (I recommend putting the crockpot on high for this).
- Cook pasta
- Shred chicken in crockpot, serve over hot pasta. Sprinkle with parmesan cheese.
If making this a freezer crockpot meal, simply all ingredients to a freezer type bag, label and add cooking instructions. Freeze and cook when ready.
Even though this is a super easy recipe, we still did not eating this until after 9:00 the night that I made it. We would like to add, that if you have the opportunity to chat with a farmer, give them a big thank you. Because, after all, without farmers, there would be no food.
Obviously, if you feel the need to give us a follow on Facebook or Instagram, we’d certainly appreciate it.
It’s time to drag out the crockpot!
